Tuna Noodle Casserole

Recipe Ingredients

6 oz	170g	Uncooked noodles
1 tablespoon	15ml	Margarine
8 oz	227g	Fresh mushrooms - sliced
1 oz	28g	Onion - chopped (small)
1 cup	237ml	Fat-free reduced-sodium chicken broth
1 cup	237ml	Fat-free (skim) milk
1/4 cup	15g / 0.5oz	All-purpose flour
1		Tuna packed in water - (12 1/4 oz) - drained
1 cup	237ml	Frozen peas - thawed
1		Chopped pimiento - (2 oz) - drained
1/2 teaspoon	2.5ml	Dried thyme leaves
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper

Recipe Instructions

Cook noodles according to package directions, omitting salt. Drain; cover. Set aside.

Melt margarine in large nonstick skillet over medium-high heat. Add mushrooms and onion; cook and stir 5 minutes or until onion is tender.

Using wire whisk, blend chicken broth, milk and flour in small bowl. Stir into mushroom mixture; bring to a boil. Cook and stir about 2 minutes or until thickened. Reduce heat to medium; stir in tuna, peas, pimiento, thyme and salt. Add noodles and pepper; mix thoroughly. (Casserole can be served at this point.)

Preheat oven to 350 degrees. Spray 2-quart casserole with nonstick cooking spray. Spread noodle mixture evenly in prepared casserole. Bake 30 minutes or until bubbly and heated through. Let stand 5 minutes before serving.

This recipe yields 6 servings.

Exchanges Per Serving: 2 Starch, 2 Meat.

Nutrition Facts: Calories 254; Calories from Fat 11%; Total Fat 3g; Saturated Fat 1g; Protein 23g; Carbohydrates 33g; Cholesterol 18mg; Sodium 585mg; Dietary Fiber 2g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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